Firestone Walker - Union Jack - Can You Brew It

All Grain Recipe

Submitted By: dlyford (Shared)
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Brewer: Doug Lyford
Batch Size: 6.00 galStyle: American Pale Ale (10A)
Boil Size: 7.46 galStyle Guide: BJCP 2008
Color: 6.4 SRMEquipment: My Equipment Profile
Bitterness: 63.8 IBUsBoil Time: 75 min
Est OG: 1.072 (17.4° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.023 SG (5.7° P)Fermentation: Ale, Single Stage
ABV: 6.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
13 lbs 14.24 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 15.68 oz Munich Malt (9.0 SRM) Grain 2
13.44 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3
3.52 oz Caramalt (34.0 SRM) Grain 4
0.88 oz Warrior [17.0%] - Boil 90 min Hops 5
302.50 mg Campden (Potassium Metabisulphite) (Boil 60 min) Misc 6
0.63 oz Cascade [7.0%] - Boil 30 min Hops 7
0.63 oz Centennial [10.5%] - Boil 30 min Hops 8
1.00 tsp Irish Moss (Boil 10 min) Misc 9
1.83 oz Cascade [7.0%] - Boil 0 min Hops 10
1.83 oz Centennial [10.5%] - Boil 0 min Hops 11
1.0 pkgs English Ale (White Labs #WLP002) Yeast 12
1.55 oz Cascade [7.0%] - Dry Hop 7 days Hops 13
1.55 oz Centennial [10.5%] - Dry Hop 7 days Hops 14
1.06 oz Cascade [7.0%] - Dry Hop 4 days Hops 15
1.06 oz Centennial [10.5%] - Dry Hop 4 days Hops 16
0.50 oz Simcoe [13.0%] - Dry Hop 4 days Hops 17
0.50 oz Amarillo Gold [8.5%] - Dry Hop 0 days Hops 18

Notes

Can you Brew It recipe for Firestone Walker Union Jack All recipes are (unless otherwise specified): 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary). OG 1070 IBUs 82.7 SRM 6 6.3kg Pale Malt 81.9% (Rahr Pale malt) 100g Simpson's Caramalt 1.3% (Carastan is supposed to be identical) (English CR30/40L is similar) 900g Munich 11.8% 380g Carapils 5% 90 minute boil 25g Warrior 7%AA at 90m 18g Cascade 7%AA at 30m 18g Centennial 10.5%AA at 30m 52g Cascade at 0m 52g Centennial at 0m 44g Centennial dry hop dose 1 44g Cascade dry hop dose 1 30g Cascade dry hop dose 2 30g Centennial dry hop dose 2 14g Amarillo dry hop dose 2 14g Simcoe dry hop dose 2 WLP002 Mash at 145F for 60m, 155F for 10m, then mash out RO Water. Add gypsum and CaCl to 100ppm Cool to 17C and pitch, raise to 19C after 24 hours. Discussion Notes: Tasty used a whirlpool for 30 minutes. If you can not whirlpool, it sounds like you can just turn the flame off and let the flame-out hops steep for 30 minutes before cooling. Tasty added dose 1 of the dry hops when the beer was within 1/2 degree plato. Three days later, he dropped the hops out of the conical. Then he added the second dose of dry hops. Tasty substituted Carastan for the Caramalt. If you are not using a conical, Tasty recommends doing dose 1 of dry hop in primary, transferring to secondary and adding dose 2 of the dry hop.

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